Egg and Coriander Soup (Changua)

Ingredients

• 16 ounces water
• 16 ounces milk
• 4 eggs
• 4-6 teaspoons coriander, freshly chopped (cilantro)
• 2 green onions, chopped
• salt and pepper
• 4 slices toasted bread, cut into cubes

Directions

1. 1

   Place the water and milk in a saucepan, season with salt and pepper and bring to the boil.

2. 2

   Crack the eggs individually onto a plate and carefully slide each one separately into the boiling soup without breaking the yolk.

3. 3

   Cover and continue to boil for 1-2 minutes.

4. 4

   To serve:.

5. 5

   Divide the spring onions and coriander between 4 serving bowls, then carefully place one egg from the soup into each bowl and ladle the soup into the bowls and float some cubed bread on the top.